Process for preparing noodles and alimentary pastes and premixed flour therefor

Abstract

Crystalline α-maltose extremely improves the stability, taste quality and shelf life of noodles and alimentary pastes, as well as decreases the addition of water in their preparation. Since crystalline α-maltose exerts an activity of binding flour, a satisfiable dough can be obtained with a reduced addition of water. In corporation of crystalline α-maltose into flour yields a premixed flour for preparing noodles and alimentary pastes, and the addition of water thereto attains an excellent dough products.

We claim: 
     
       1. A process for preparing noodles and alimentary pastes, comprising: adding crystalline α-maltose and water to flour to prepare a dough;   and shaping the dough into noodles and alimentary pastes.   
     
     
       2. The process of claim 1, wherein less than 10 w/w % of crystalline α-maltose is added to the flour. 
     
     
       3. The process of claim 1, wherein crystalline α-maltose is added to the flour and the mixture is kneaded with water into dough. 
     
     
       4. The process of claim 1, wherein a premixed flour prepared by adding crystalline α-maltose to flour is kneaded with water into dough. 
     
     
       5. The process of claim 1, wherein the flour is kneaded with water and the mixture is incorporated with crystalline α-maltose into dough. 
     
     
       6. The process of claim 1, wherein noodles and alimentary pastes are low in moisture. 
     
     
       7. The process of claim 1, wherein a food preservative is used in the noodles and alimentary pastes in combination. 
     
     
       8. The process of claim 1, wherein the prepared noodles are fresh noodles, partially dried noodles, completely dried noodles, steamed noodles, boiled noodles and instant noodles. 
     
     
       9. A premixed flour for preparing noodles and alimentary pastes, comprising flour and crystalline α-maltose.